Butter Poached Lobster with Citrus Truffle Micro-Greens
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Experience the luxurious taste of butter-poached lobster, delicately flavored with citrus and truffle, served on a bed of vibrant micro greens.
Ingredients
- 2 chick lobsters (1 lb lobsters)
- 1/4 cup (60 ml) white wine
- 2 tsp fresh lemon juice
- 2 tsp Kosher salt
- 2 tsp white pepper
- 1 lb (450 g) butter, cut into 1-inch chunks
- Citrus Truffle Micro Greens
- 1 cup (240 ml) micro greens (rainbow mix works well)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the lobsters and boil for 4 minutes. Immediately transfer the lobsters to an ice water bath to stop the cooking process. Once cooled, pick the lobster meat from the shells and set aside.
- In a wide, flat sauté pan, bring the white wine to a boil over medium-high heat. Allow it to reduce slightly.
- Lower the heat to medium and slowly whisk in the butter chunks, a few at a time, until a smooth sauce forms. Be careful not to let the sauce boil.
- Add the fresh lemon juice, Kosher salt, and white pepper to the sauce, stirring to combine.
- Gently add the lobster meat to the sauce, poaching it in the butter for about 2-3 minutes until warmed through.
- To serve, arrange the Citrus Truffle Micro Greens on a plate and top with the butter-poached lobster. Garnish with additional micro greens if desired.
Notes
- For best results, use fresh, live lobsters.
- The ice bath is crucial to stop the cooking process and keep the lobster tender.
- If Citrus Truffle Micro Greens are unavailable, any fresh micro greens will work.
- Serve immediately for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1
- Sodium: 850
- Fat: 38
- Carbohydrates: 3
- Fiber: 1
- Protein: 25
- Cholesterol: 220
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Frequently Asked Questions
Why is the lobster par-boiled and then finished in butter rather than cooked entirely in butter?
The recipe boils the 1 lb lobsters for just 4 minutes then immediately transfers them to an ice water bath to stop cooking and make the meat easier to pick. The notes call the ice bath “crucial to stop the cooking process and keep the lobster tender.” The butter poach (2–3 minutes) then gently warms the picked meat through while enriching it, rather than cooking raw lobster in butter, which would be harder to control.
How do I keep the butter sauce from breaking?
The key step is to reduce the white wine first, then lower the heat to medium and whisk in the 1 lb of butter chunks a few at a time. The instructions specifically warn to “be careful not to let the sauce boil” — boiling will cause the emulsion to separate and the butter to turn greasy rather than staying in a smooth, creamy sauce.
What are “chick lobsters” and why does the recipe call for them specifically?
Chick lobsters are small lobsters weighing about 1 lb each. The recipe calls for two of them. At that size the meat is particularly tender and the lobsters yield a portion-sized amount of meat ideal for a refined appetizer — larger lobsters would give coarser texture and more meat than this dish is designed to use. 
Thanks for quick correction Kalle!
I know better. And I deserve a plate of prickly pears dumped on my head. ( ouch!) Seems I have an extra “n” in Chef David’s last name ” Turin.” Chef David Turin it is and my sincere apologies to him.